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Tspoons Cooking School: Chef Thanitra “T” Pichedvanichok

Tspoons Cooking School 
Pointe Viven - Jesse Bluma. All rights reserved.

I recently attended a cooking class at Tspoons in San Juan Capistrano.  Prior to that many people told me it was a great experience, so I was finally glad to make it.  A cooking class at Tspoons is good for those with little food knowledge and fun for those that are more advanced.  A great idea for friends, dates, or family.  One tip:  Check with others that you are going with for food allergies, then let Tspoons know to make substitutions in their prep work.  Also, a good idea to bring a bottle of wine for you and your party to share.  

The night I attended was Italian cuisine.

Green Pea Ravioli in Lemon Broth
Chicken Marsala
Butternut Squash Risotto with Shaved Parmesan

“Tspoons is a unique cooking school that specializes in hands-on cooking classes, as well as, customized cooking parties and team builders. At Tspoons, students apply essential skills and techniques taught in class and receive hands-on instruction from our Chef Instructors. A variety of daily cooking classes, featured guest Chefs, technique classes and skills workshops are offered for adults, teens, and children.  Chef Thanitra “T” Pichedvanichok was born in Bangkok, Thailand and immigrated to the U.S. at the age of 5 with her Thai mother and Vietnamese father. Chef T’s parents lived and traveled extensively around the world and exposed her to world cuisines that later played a significant role in her life. At an early age, Chef T found that she had a passion for food and a talent for cooking.  In 2008, she opened the doors to Tspoons, a unique cooking school where food enthusiasts and aspiring teen chefs receive hands-on instruction and learn to cook in a professional, fun and relaxed setting. Chef T currently shares her culinary talents at Tspoons in addition to teaching at various venues. She continues to pursue her love for travel, international cuisines, and culture and embarks on a new adventure each year.”

Butternut Squash Risotto with Shaved Parmesan

Chicken Marsala


I forgot to take a picture of my Green Pea Ravioli in Lemon Broth.  
Here is one of the recipes we made.  

Butternut Squash Risotto
by Tspoons Cooking School

(Yield: 4 servings)

• 1 pound butternut squash, peeled, seeds removed, cut into ó inch cubes
• 2 tablespoons olive oil
• Kosher salt and black pepper, to taste
• 4 cups vegetable stock, hot
• 2 oz. unsalted butter
• 1 yellow onion, minced
• 1 cup Arborio rice
• 1/2 cup white wine
• 1/4 cup freshly grated Parmesan

• Preheat the oven to 375 degrees F.
• Place the squash on a sheet pan and toss with olive oil, salt and pepper. Roast for 20 minutes, tossing
once, until very tender. Set aside.
• In a pot, melt butter and sauté onions on medium-low heat for about4 minutes, or until onions are
translucent. Add the rice and stir to coat the grains with butter.
• Add wine to deglaze and cook for 2 minutes until half of the wine has evaporated.
• Add half of the stock. Stir, and simmer until the stock is completely absorbed, about 6-8 minutes. Add
one more cup of stock and stir until completely absorbed then add remaining stock (each time stock is
added, makes sure to cook until the mixture seems a little dry, before adding more stock. Continue
until the rice is cooked through, but still al dente, about 20 minutes total.
• Once rice is done, turn off heat and add the roasted squash and Parmesan. Mix well and serve

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